Gluten-free sponge cake

Gluten-free sponge cake

Sponge cake13

I’d like to make it clear beforehand that I’m not a pastry chef, so I am only sharing my own experience. 😊
Many people say they can’t bake a sponge cake. The oven is not right, the dough overbakes, it stays raw in the middle, it collapses, and so on. I was that person for a long time. I’ve read all kind of instructions, anything I found, but to no avail. Until I remembered that my grandmother didn’t bother with measuring much, she only needed a tablespoon. 🥰
When I found out I had celiac disease, I wondered if gluten free flour would work? 😊 As I found out later, it did. 😊As a child, I thought my Grandmother halved the number of eggs and mixed water into the dough to save money. Now I know that this is the easiest way to make cake that is soft and springy, that you can easily roll and cut. 💗

Ingredients:

6 whole eggs
6 tablespoons cold water
12 tablespoons granulated sugar
12 tablespoons gluten-free cake flour

Preparation:

I opened the eggs and placed them into the mixer. Yes, yolks and whites at the same time. Then I set it to the highest speed. In the meantime, I lined the pan – the one that came with the oven – with baking paper. I set the oven to 180 ℃. This is important because when the raw dough is ready, you have to put it in the hot oven immediately, you can’t wait for it to warm up.

Sponge cake1

Sponge cake2

Sponge cake3

I put cold water in a glass. If it’s not cold enough, put an ice cube in it. When the eggs were nicely blanched and became at least three times their original volume and the cream was solid enough, I added 6 tablespoons of water to the 6 eggs, while still running the mixer.

Sponge cake4

Sponge cake5

I stirred for a few more minutes to mix the water with the eggs. I now added 12 tablespoons of granulated sugar while the mixer was running continuously.

Sponge cake6

I stopped the machine for a moment, stuck my finger in the egg cream. It didn’t change the shape on my finger, it stayed the same as when I took it out of the bowl, so it was pretty firm. I quickly turned the machine back on, this time on the lowest setting. I spooned in 12 spoonful of gluten free flour. I left the machine on for just a few more moments and I was ready to go.

Sponge cake7

Sponge cake8

You can clearly see on the mixer whisk that the dough does not flow. It didn’t spread out in the bowl either, it kept its shape. It should look like this. If it doesn’t, it’s not fluffy enough and the sponge is not the way you want it.

Sponge cake9

Sponge cake10

I quickly transferred the dough from the mixing bowl to the baking pan, smoothed it out and it was ready to go into the oven.

Sponge cake11

I baked it for 20 minutes. Do not open the door in the meantime. If I had baked the cake at a higher temperature, it would have dried out and become more difficult to shape. The outside would have baked, but the inside might stay raw.

Sponge cake12

The point of sponge cake is to be airy, light and soft after baking. I took it out hot. It stuck a little to the edge of the baking pan, so I cut around it with a sharp knife. Then I pulled it onto kitchen towels together with the baking paper.

Sponge cake13

When it was cool, I turned it over and peeled off the baking paper in one easy motion. The pastry was ready to be filled with anything.

Sponge cake14

Sponge cake15

Then I cut it into three equal pieces, and I layered the pieces on top of each other, filling with cream in between. It tasted so delicious! I will share this recipe next time, because it’s worth trying.

Sponge cake16

Keep an eye on this recipe because this is a basic one, I will show you many more times what you can use this sponge cake batter for.

It’s quite difficult to describe and explain a recipe like this. If you get stuck somewhere, if something is not clear, feel free to ask! 😊

Gluten and lactose free sponge cake roll

Gluten and lactose free sponge cake roll

Sponge cake roll20

With 4 children, I didn’t always have time to bake cakes for the kids, as much as I wanted to. So I collected recipes of cakes that they really liked and that were quick to make. The sponge cake dough is great to use in a variety of ways, this one was their all time favourite. If nothing else, I put jam on the dough, rolled it up and sliced it with great glee. 😋 I’ll put together another blog post later on what other fillings you can use to fill this simple sponge cake dough.
But for now, let’s see the recipe of the world’s simplest cake. 😉

Ingredients

4 whole eggs
4 tablespoons cold water
8 tablespoons sugar
8 tablespoons gluten-free flour or rice flour

Preparation

I used a tablespoon to measure the sugar and gluten-free flour into a separate bowl. The water must be cold.

Sponge cake roll1

I put the four eggs into the mixer and whisked on the highest speed until stiff. Then I added the 4 spoons of cold water. Make sure the water is really cold, otherwise the beaten eggs will collapse. I stirred a little longer to mix the water with the beaten egg.Sponge cake roll2Sponge cake roll3

Meanwhile, I lined a large baking pan with baking paper. I preheated the oven to 180 degrees Celsius and placed a small bowl full of water at the bottom of the oven. The humidity it produces makes the cake looser and lighter, which is often not the case for gluten-free cakes.

Sponge cake roll4

I added the sugar with a spoon. Note that, the water doubled the amount of batter, so I needed to add 8 spoonfuls of sugar to the beaten egg.

Sponge cake roll5

I turned the mixer down to the lowest setting and added the 8 spoonfuls of gluten-free flour to the heavy sugared egg whites. You can use bread flour, cake flour, rice flour, all of which make great cookie dough.

Sponge cake roll6

I poured the batter into the baking pan in quick movements and placed it in the preheated oven for 20 minutes. Do not bake at a higher temperature as it will make the cookie dry and it will break easily.

Sponge cake roll7

I laid a clean tea towel on the kitchen counter and turned the hot dough out onto it.

Sponge cake roll8Sponge cake roll9Sponge cake roll10

I carefully rolled up the hot dough with the kitchen towel. I set it aside to cool until needed.

Sponge cake roll11Sponge cake roll12Sponge cake roll13Sponge cake roll14

I carefully unrolled the dough from the kitchen towel before filling.

Sponge cake roll15Sponge cake roll16

I just got a jar of jam from the pantry and spread it on the dough. I carefully rolled it up.

Sponge cake roll17Sponge cake roll18Sponge cake roll19

I cut it with a sharp knife to the desired thickness and sprinkled the top with icing sugar.

Sponge cake roll20

Enjoy!